Icelandic Lamb Soup Recipe

When it comes to comfort food, there are few dishes that hit the spot like a steaming bowl of Icelandic Lamb Soup. This humble, yet hearty dish is a beloved staple in Iceland, where lamb is both plentiful and prized. With its tender meat, rich broth, and aromatic vegetables, Icelandic Lamb Soup (known as kjötsúpa in Icelandic) is more than just a meal – it’s a warm hug for the soul, perfect for the long, cold winters.

Imagine coming in from the harsh, chilly weather of Iceland, where the wind whips through the landscape, and the snow seems endless. What could be more comforting than sitting down to a bowl of this nourishing, flavorful soup, packed with tender lamb and earthy root vegetables? It’s the kind of meal that feels both rustic and refined, simple yet bursting with flavor. So, if you’re looking to bring a taste of Iceland into your kitchen, this recipe is your ticket to a warm, comforting experience that will transport your senses to the Nordic landscapes.

A traditional Icelandic Lamb Soup recipe is incredibly straightforward and showcases the natural flavors of the ingredients without too much fuss. Lamb, known for its tenderness and distinct taste, is paired with hearty vegetables like potatoes, carrots, and rutabagas, all cooked together in a rich, flavorful broth. This dish is the epitome of soul food-satisfying, simple, and delicious.

Ingredients Needed

Here’s what you’ll need to recreate this iconic Icelandic dish:

Lamb Shoulder or Shank (1 to 1.5 pounds): The backbone of the soup, offering both rich flavor and tender meat. Lamb shank or shoulder is ideal for this dish because it imparts a deep, meaty broth when simmered slowly.
Carrots (2 medium): Sweet and earthy, carrots balance out the richness of the lamb and add a beautiful pop of color to the soup.
Potatoes (2 medium): These starchy tubers absorb the flavorful broth and help create a comforting, thick base for the soup.
Rutabaga (1 small to medium): Known for its slightly peppery flavor, rutabaga is a key ingredient in traditional Icelandic soups. It provides a subtle depth and texture to the dish.
Onions (1 large): They add aromatic sweetness and richness to the broth, complementing the lamb and vegetables.
Garlic (3-4 cloves): Fresh garlic gives the soup an extra layer of flavor, adding depth to the broth.
Fresh Dill (1 tablespoon): This herb is often used in Icelandic cuisine and provides a unique, fresh, and slightly tangy note that cuts through the richness of the meat.
Water (6-7 cups): The base of the soup, which will be transformed into a flavorful broth.
Salt and Black Pepper: For seasoning, adjusting to taste.
Bay Leaves (2 leaves): Bay leaves provide an aromatic, herby flavor that ties everything together.

Cooking Instructions

Prepare the Lamb: Begin by trimming any excess fat from the lamb shoulder or shank. Cut the meat into chunks (if using shoulder) or leave it whole (if using shank). The bones will help to create a richer broth, so don’t discard them!
Brown the Meat (Optional): Some people like to brown the lamb in a little oil in a hot pot before adding the water. While this step isn’t strictly necessary, it does add an extra layer of flavor, especially if you want a slightly caramelized taste in your broth.
Simmer the Lamb: In a large pot, add the lamb pieces and cover them with water (around 6-7 cups). Bring to a boil over medium-high heat, skimming off any foam or impurities that rise to the surface. Once it’s boiling, reduce the heat to low and let it simmer gently for about 45 minutes to 1 hour, or until the lamb becomes tender.
Add Vegetables: While the lamb simmers, peel and chop your vegetables. Add the carrots, potatoes, rutabaga, and onion to the pot. Add the garlic, bay leaves, salt, and pepper. Stir everything together and continue to simmer for another 30 minutes, or until the vegetables are tender and the flavors meld together.
Finish with Dill: Once the vegetables are soft and the lamb is fall-apart tender, remove the soup from the heat and stir in the fresh dill. Taste and adjust the seasoning as necessary with more salt or pepper.
Serve: Ladle the soup into bowls and serve hot. You can pair it with some crusty bread or rye bread to soak up the delicious broth.

Ingredient Insights

Lamb: Icelandic lamb is often raised in a natural, free-range environment, feeding on grass, moss, and wild herbs. This makes the flavor of Icelandic lamb unique, often described as slightly gamey but incredibly rich and tender. If you can’t find Icelandic lamb specifically, any high-quality, grass-fed lamb will work well in this recipe.
Rutabaga: Also known as swede, rutabaga is a vegetable that’s often overlooked in modern kitchens, but it has a long history in European cuisine, particularly in Scandinavia. It’s a root vegetable that adds a subtle, peppery taste to soups and stews and pairs beautifully with the sweetness of the carrots and the savory richness of the lamb.
Fresh Dill: Dill is widely used in Nordic countries, especially in fish dishes, but it also shines in soups like this one. It provides a refreshing note that balances the heavier flavors of the lamb and root vegetables. If you can’t find fresh dill, dried dill can be used, but fresh is definitely preferred for this dish.

Expert Tips

Don’t Rush the Simmering: For the best flavor, allow the lamb to simmer gently for a long time. Low and slow is key! The longer it simmers, the more the lamb will release its flavor into the broth, creating a rich, savory base.
Enhance the Broth: If you want to elevate the broth even further, you can add a splash of white wine or a small dollop of tomato paste when you add the vegetables. This will deepen the flavor and add a touch of acidity to balance the richness of the lamb.
Make it a Day Ahead: Like most soups, Icelandic Lamb Soup actually gets better after a day or two. If you have the time, make the soup ahead of time and refrigerate it overnight. The flavors will meld together beautifully, and the broth will have even more depth.
Use Bone-In Meat: If possible, choose bone-in cuts of lamb, like shank or neck. The bones help create a more flavorful and richer broth, and the meat will become fall-apart tender as it cooks.

Recipe Variations

While the traditional Icelandic lamb soup is delicious as is, there are plenty of ways to customize it to your taste:

Spicy Kick: If you enjoy a bit of heat, you can add a pinch of chili flakes or a small sliced chili pepper to the soup while it simmers.
Add a Smoked Element: Some Icelandic versions of lamb soup include smoked lamb or smoked salt for an extra layer of depth. If you’re feeling adventurous, try adding a small amount of smoked lamb to the soup.
Vegetarian Twist: For a lighter, vegetarian variation, you can substitute the lamb with root vegetables like parsnips, turnips, and celery root. Use vegetable broth instead of water for a savory base.
Herbal Variations: In addition to dill, you could experiment with other Nordic herbs like thyme, marjoram, or parsley to create a unique flavor profile for the soup.

Final Words

Icelandic Lamb Soup is more than just a dish; it’s a tradition, a connection to the land, and an embodiment of the Icelandic spirit. With its simple ingredients and deeply satisfying flavors, it’s the kind of meal that brings people together. Whether you’re seeking to try something new or simply looking for a cozy dish to warm your bones, this recipe is a perfect choice.

Icelandic Lamb Soup Recipe